It’s time for a new recipe around here, don’t you think? Today is the day that I finally perfected these cashew chocolate tahini muffins. People ask me all the time how I go about creating my own recipes. The answer is that I go by my instincts. I have a particular craving in mind, then decide if I want it to be paleo, vegan, keto, or what not, and I generally know what ingredients to combine (e.g., for a vegan recipe, I test to see if flax eggs will work as a sub, and for paleo recipes, I typically do a combination of almond flour and coconut flour). The recipes always take a little tweaking to perfect, but most of the time I end up with winners. And when I don’t, well, they might not be the prettiest creations you’ve ever seen, but hot damn, they are still tasty.
This recipe is Paleo, Gluten Free, and make with my favorite chocolate, the Cashew Butter & Vanilla Bean Bar from Hu Kitchen. If you have’t tried Hu Kitchen chocolate, y’all are missing out. It’s one of my favorite brands for clean chocolate made with no soy, dairy, etc. etc. and tastes fantastic!
Preheat oven to 350 and line a muffin pan with muffin cups.
In a blender, add the wet ingredients: bananas, eggs, tahini, and maple syrup, and blend lightly until combined.
In a medium bowl, mix together the dry ingredients: coconut flour, almond flour, cocoa powder, cinnamon, sea salt, and baking soda.
Pour blender contents into the the bowl and mix together until combined. There should be no chunks.
Pour batter into muffin cups and sprinkle the chopped up Hu Kitchen chocolate bar on top.
Bake for 20 – 25 minutes, depending on the size of your muffins.
You will know when they are done if you stick a toothpick in and it comes out clean! Enjoy!
Here you go, my friends! If you make this recipe, please be sure to tag me on Instagram and use hashtag #kalejunkie, as I repost a lot of your creations!